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Showing posts from 2018

Ranch Hummus

This is a super easy, super healthy hummus recipe, and if you are on WW Freestyle, it is 0 points!


1 (15.5 oz) can chickpeas (garbanzo beans), drained and rinsed
½ cup plain nonfat Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon black pepper
Optional: You can squeeze in some fresh lemon juice if you like it.


Put all the ingredients in a food processor. Process for about 2 minutes or until smooth, stopping halfway through to scrape down the sides.

Makes six 1/4 cup servings

Recipe source: Emily Bites

Chocolate Covered Strawberry Cupcakes

Knowing that Valentine's day is on a school day, I made a special treat for my love today while I had time to bake. These are the BEST cupcakes I have ever made. They are very labor intensive, but so worth it. The strawberry frosting is to die for, and the homemade chocolate cake is simply luscious.  The recipe makes 12 cupcakes. 

Ingredients2 oz. unsweetened chocolate, chopped
1cup all-purpose flour(spooned into measuring cup and leveled)
1/4cup unsweetened cocoa powder(spooned into measuring cup and leveled)
1/2tspbaking soda
1cup granulated sugar
1/4 cup unsalted butter, softened
1large egg yolk
1 1/2tspvanilla extract
1/2cup sour cream
1/2cup boiling water Strawberry Buttercream Frosting 1cup freeze dried strawberries
1cup fresh strawberry puree(from strawberries blended in a food processor)
3/4cup unsalted butternearly at room temperature
3 1/4cups powdered sugar
1tspfresh lemon juice
1/4tspvanilla extract
Few drops red food coloring(optional) Chocolate Covered Strawb…

Champagne Vinaigrette Dressing

This is my version of a dressing I ate at Modern Market in Denver. It turned out very creamy and tasty!


1/4 cup champagne vinegar (can substitute white wine vinegar)
3/4 cup canola oil
1 small shallot, peeled and minced (might only want 1 Tbsp if you don't want it too strong)
2 1/2 teaspoons Dijon mustard
2 teaspoons honey or agave nectar
1/4 teaspoon sea salt
1/4 teaspoon black pepper


Combine all ingredients in a blender and puree until smooth.

Cinnamon Spiced Wine Cake

I know that this might sound like a strange combination, but this is a delicious doctored cake mix recipe. It is absolutely melt-in-your-mouth incredible when it is still warm from the oven. Go make it right now. You will thank me.

1 box yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box instant vanilla pudding mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (any kind)
1 stick butter
1 cup white sugar
1/4 cup white wine

Preheat oven to 350 degrees.
Mix the above ingredients by hand or with electric mixer.
Grease a bundt pan.
Pour batter into pan.
Bake for one hour.
When cake comes out of the oven, melt 1 stick butter into 1 cup sugar and 1/4 cup white wine.
Pour over hot cake.
Flip out of pan onto plate and serve.

Pumpkin Oat Muffins

Unfortunately, I'm cursed with high cholesterol due to heredity. :( Therefore, I'm always looking for good recipes that call for oats since I can't stand to eat traditional oatmeal. These muffins fit the bill! They are very tasty and a great for a quick breakfast. I usually double the recipe and freeze them. You just have to reheat them in the microwave for 30 seconds to have a warm, tasty muffin.

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup canned pumpkin
1/4 cup milk
1/4 cup canola oil (I usually substitute applesauce for the oil)
1 cup old-fashioned oats


In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 15-20 minutes or until a toothpick comes out cle…

Chicken Marsala Casserole

I had planned to make my regular Chicken Marsala for dinner tonight, but realized too late that I didn't have any chicken breasts in the freezer. I did, however, have a rotisserie chicken in the fridge, so I decided to make a casserole version so that my other ingredients didn't go to waste. This ended up being a delicious dish that was very easy to put together. It was about 10 minutes of prep, and 35 minutes of baking, and we ended up with a fabulous dinner. This will definitely be a dish I make again.

2 tablespoons butter
8 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup skim milk
2 cups water
1 T parsley
1/2 t salt
1/2 t pepper
1 cup long-grain rice, uncooked
2 cups chopped rotisserie chicken

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and sti…